Tse ka Hare
Starter: Petals of Saint-Jacques le mango e nang le pepere ea Espelette
Tokisetso: Metsotso e 15.
Li-scallops tse 12 tse kholo (tse leqhoa le ho qhibiliha kapa li hloekisoa ke morekisi oa litlhapi le ntle le likorale)
Mango e 1 e kgolo, e butswitseng empa e tiile ya boleng bo botle
1 moamoheli oa lemone
3 tbsp. thispone lepa oli
Espelette phofo ea pepere
Palesa ea letsoai
Hlatsoa 'me u omise li-scallops ka botlalo ka thaole ea tee e hloekileng pele u li khaola ka lilae tse tharo tse teteaneng. Beha li-scallops tse peli tse khethiloeng holim'a poleiti ka 'ngoe. Ebe u ebola 'me u tšele mango ka har'a carpaccio, u seha ho bapisa lejoe. Arolela mango e sehiloeng ka likarolo tse lekanang tseo u li behileng lipoleiting, eketsa lithollo tse 'maloa tsa fleur de sel le lipina tse seng kae tsa pepere ea Espelette. Penya lime, kopanya lero le oli ea walnut 'me u tšollele molatsoana o mosesaane oa senoko sena lipoleiti. Sebeletsa se hatselitsoeng.
Koetliso ea mantlha: Pan-fried foie gras e phonyoha ka gratin ea feiga
Tokisetso: Metsotso e 10.
Ho pheha: hoo e ka bang metsotso e 30.
800 g ea sebete sa letata se tala
24 lifeiga tse pherese tse ntle (ke hore 4 ka motho ka mong)
25 cl ea asene ea balsame
25 g ea tsoekere ea 'moba
namunu
40 g botoro e halofo ea letsoai
Palesa ea letsoai
Pepere ea Madagascar (ho ikhethela)
Tšela asene ka sekotlolo, eketsa tsoekere, lero la lamunu le pepere e nyenyane ea Madagascar e silafalitsoeng ka nutmeg grater. Tlisa mocheso o tlase mme o fokotse ka halofo, ho lumellana ha sauce ho lokela ho ba sirapo. Ebe u futhumala. Preheat ontong ho 200 ° C (th.7). Hlatsoa lifeiga, u li khaole ntlha ea mehatla ea tsona, empa u se ke ua li ebola. Bula feiga e 'ngoe le e' ngoe ka halofo 'me u hlophise lihalofo tsena ka sejana sa gratin, lehlakoreng le bulehileng. Ho e 'ngoe le e' ngoe ea feiga, beha selae se senyenyane sa botoro se semi-salted, u chese metsotso e 10, ebe u kenya ka tlas'a grill 'me u lumelle hore e be sootho ka metsotso e ka bang 5.
Khaola sebete ka li-cutlets tse 12, u li tlose ka fleur de sel e nyenyane le pepere ea Madagascar e halikiloeng (nutmeg grater). Ka pane e chesang haholo e se nang thupa, beha li-cutlets ka mocheso o phahameng 'me u se na mafura, tlohela metsotso e 1 ho isa ho e 2 ka lehlakoreng le leng, nako ea ho sootho. Beha pampiring e monyang pele u sebeletsa lipoleiti tse chesang tse nang le gratin e nyenyane ea feiga le sauce e phoroselang. Sebeletsa hang-hang.
Dessert: Li-verrine tsa litholoana tse omisitsoeng ka yogurt ea linku ka oli ea mohloaare ea vanilla
Tokisetso: Metsotso e 10.
Ho pheha: hoo e ka bang metsotso e 3.
900 g ya yoghurt ea lebese la nku e pholileng
6 lifeiga tse omisitsoeng tse bonolo
Li-apricot tse omisitsoeng tse 6 tse bonolo (ha li na mebala)
Li-prunes tse 6 tse kholo, tse bonolo haholo tsa Agen
2 tbsp. Morara oa Malaga
6 tbsp. sirapo ea maple
6 tbsp. tablespoons ea oli ea mohloaare ea vanilla
2 tbsp. metsi a palesa a lamunu
6 tbsp. tbsp lialmonde tse halikiloeng
Khaola li-apricot, likoti tsa prunes le lifeiga ntle le mehatla ea tsona e nyane likotoana tse nyane. Kopanya le morara o omisitsoeng le metsi a palesa ea lamunu. Arola tokisetso ena har'a li-verrines. Omisa lialmonde tse khaotsoeng ka har'a skillet e se nang thupa; ha li 'mala hanyenyane, li tlose mochesong. Kopanya yogurt ea linku le oli ea mohloaare ea vanilla bakeng sa metsotso ea 5 'me u kenye emulsion ena ho litholoana tse omisitsoeng. Qetella ka ho roala ka sirapo ea 'mapa' me u fafatse lialmonde tse halikiloeng. Sebeletsa hang-hang.